How about a thread to share recipes (and opinions) of low-carb versions of tiki and other ‘cocktail culture’ favorites, for those of us who subscribe to a low-carb – sometimes called a ‘paleolithic’ - diet or lifestyle? In fact, in reference to this sort of ‘modified paleo lifestyle’, let’s call it ‘Modern Caveman Cocktails’. These recipes might also be of interest to those with diabetes.

I started eating low carb, last fall. Cut sugar and starches, lost 30-odd pounds, and stabilized at my high school weight. More energy, lower blood pressure, blah blah blah. Anyway, I "cheated", when it came to my favorite drinks, complete with sugary flavoring syrups and liqueurs, but have gradually been adapting to sugar-free versions, when I can find high quality ingredients. Some sugar-free flavorings are dreadful!

I may lack the ‘Princess-and-the-Pea’ sensitivities of some, but I find this to be a perfectly palatable Mai Tai, and I’ve been home-mixing and loving the Trader Vic’s version, since the late 70’s. It has only 3 carbohydrate grams, all from the lime. If you’re eating (and drinking) low carb, the alcohol calories do not lead to weight gain, but could inhibit some weight loss, insofar as the body preferentially burns alcohol, followed by fat in the bloodstream, and finally fat stored in the cells.

It's good, and tastes like the bar syrup made by heating to a boil, where some of the sucrose is split into dextrose and fructose. It even has a little thickness to it, like gomme syrup. I've used it with good results in several drinks in which sugar syrup is a major ingredient - Whiskey Sours, Rangoon Gimlet, etc. I would say you might even go a little light on the amount you use, compared to the amount of regular bar syrup called for in a recipe.

I haven't tried a Margarita, yet, but now that Swanky put it in my head, I expect I'll have to pick up a sack of limes and make a pitcher, this evening. Swanky's is a rather drier recipe than the recipe we use for making a pitcher to take to the hot tub. Ours does hold up well to dilution, though - important, since it takes a while to make it to the last one in the pitcher, if there's only two drinking. When mixing a batch size:
1 measure fresh lime juice
1 measure gold tequila
½ measure Triple sec (Monin sugar free)
¼ measure Bar syrup (Monin sugar-free syrup)
lots of ice

The Monin Sugar-free Triple Sec is thick and quite orange-y, and subs well for Triple Sec or Orange Curacao liqueurs. The Monin "O'free" Almond syrup works for orgeat.

I think the Monin Sugar-free Pomegranate syrup has excellent flavor and intensity, but it's not as sweet as typical grenadine syrup (which is too sweet, sometimes). In fact, it has a little tartness, so you may want to use a little of the plain sweetener with it, in a recipe calling for grenadine.

I've tried some of the Torani and DaVinci sugar free syrups, and was mostly disappointed. In general, they seem watery or dilute, compared to the Monin syrups. Also, some of the flavors are way off (Torani's Irish Cream, DaVinci's Kahlua). The Torani Coconut is OK, and I add a splash of heavy cream, when using it as a sub for Coco Lopez.

It's good, and tastes like the bar syrup made by heating to a boil, where some of the sucrose is split into dextrose and fructose. It even has a little thickness to it, like gomme syrup. I've used it with good results in several drinks in which sugar syrup is a major ingredient - Whiskey Sours, Rangoon Gimlet, etc. I would say you might even go a little light on the amount you use, compared to the amount of regular bar syrup called for in a recipe.

I haven't tried a Margarita, yet, but now that Swanky put it in my head, I expect I'll have to pick up a sack of limes and make a pitcher, this evening. Swanky's is a rather drier recipe than the recipe we use. Which, when mixing a batch, is:
1 measure fresh lime juice
1 measure gold tequila
½ measure Triple sec
¼ measure Bar syrup
lots of ice

The Monin Sugar-free Triple Sec is thick and quite orange-y, and subs well for Triple Sec or Orange Curacao liqueurs. The Monin "O'free" Almond syrup works for orgeat.

I think the Monin Sugar-free Pomegranate syrup has excellent flavor and intensity, but it's not as sweet as typical grenadine syrup (which is too sweet, sometimes). In fact, it has a little tartness, so you may want to use a little of the plain sweetener with it, in a recipe calling for grenadine.

I've tried some of the Torani and DaVinci sugar free syrups, and was mostly disappointed. In general, they seem watery or dilute, compared to the Monin syrups. Also, some of the flavors are way off (Torani's Irish Cream, DaVinci's Kahlua). The Torani Coconut is OK, and I add a splash of heavy cream, when using it as a sub for Coco Lopez.

On 2011-08-02 08:10, Swanky wrote:This is LOW CARB recipes. Your Margarita recipe is all carby. No good. My recipe has almost zero carbs. Very good.

Well, I wouldn't say mine's all carby, but, yes, your recipe has fewer carbs, by virtue of having less lime juice. In my recipe, of course I intended to use carb-less bar syrup and Triple Sec, so the only carb is from lime, about 3 grams/ounce. This could be a problem, if you had several drinks in a hurry, but spaced out, it should be all right. I went back and edited the earlier post, to mention that that recipe is what we used for a pitcher that has to hold up well to dilution. I'd make it different, as a single drink.

I suppose one could use citric acid and a few drops of Boyajian lime oil, and have NO carbs at all. Hmmm...

On 2011-08-02 11:59, Swanky wrote:Triple Sec also has carbs. 12.5 carbs per ounce.

Ahhhhh! Swanky, why are we arguing, here, when I think we are actually of one mind, on this subject - veritable blood-sugar brothers? I'm sure I caused the confusion, and I went back and edited that Margarita recipe, above, to explicitly mention no-carb ingredients, except the lime. You are correct that regular Triple Sec liqueur has mucho carbs, but the Monin Sugar-free Triple Sec has 0 carbs. That's my project - to discover 0 carb replacements for regular sugar-sweetened liqueurs and flavoring syrups. But, only when it is a reasonably good replacement. Some things are proprietary and, so far, irreplaceable,... like Kahlua. DaVinci's "Kahlua® Coffee Liqueur Flavored Syrup" sounded promising, but is pretty awful, compared to the real stuff. I'm surprised Kahlua® would let their name be degraded by association with this inferior product.

Quote:

On 2011-08-02 13:43, jingleheimerschmidt wrote:Maybe if we had bicycle powered mixers we wouldn't have to worry about carbs. Just sayin'.

I know you're kidding and that would certainly be a nifty new bar accessory! But that subscribes to the notion that we need to burn more calories, to regulate weight. The idea behind specifically restricting carbs, rather than calories in general, is that it's carbs alone that cause secretion of insulin. Insulin regulates blood sugar and causes fat storage, among other things. If we avoid stimulating insulin secretion with carbs, we also avoid storing the fat we're eating. There are many other important benefits to limiting insulin, but losing weight seems to be what most care about.
If you're interested in the science behind eating (and drinking) low-carb, you might read last year's Why We Get Fat (And What To Do about It), by science journalist Gary Taubes (or, just read the reviews on Amazon). Or for free, read his 2002 New York Times article, What if It's All Been a Big Fat Lie?

Ah, gotcha! Where do I find this Monin stuff and how does it taste? Margaritas are our go to drink after work. Especially when it is 105 outside like it has been this month! Frozen! So, that was my low carb option. Replace the Triple Sec with Orange Extract or Emulsion and sugar substitute. If the Monin is okay, I'll venture that way.

On 2011-08-03 08:48, Swanky wrote:Ah, gotcha! Where do I find this Monin stuff and how does it taste?

I ordered it from http://www.moninstore.com . The Triple Sec is under the 'Sugar Free Syrups' category, but the sugar free sweetener is under the 'Sweeteners' category, in the menu.
The sweetener is good - no artificial, "off" taste - and is thickened a little with cellulose gum, so it's not all watery. Perfect sub for simple syrup, IMO.
The S.F. Triple Sec is also very good, with a rich orange flavor - I use it in place of Orange Curacao in Mai Tais, too.
I also ordered their S.F. Almond, to use as orgeat. Really, I am happy with everything I've tried from Monin, so far. If it wasn't quite good enough, I sure wouldn't use it to ruin good liquor!

If you order a "case" of any of their products, they'll ship the whole order for free, including any number of single bottles. If it comes in 750 ml bottles, 12 is a case. If it comes in liter bottles, like the S.F. Sweetener, 4 is a case, and it includes a pump (1/4 oz.). I ordered a case of that, then singles of several other things, to try. Didn't want to order a lot of anything, until I tried it. When I re-order, I'll get a case of Triple Sec, and fill out the order with some new things to try.

Note: Monin S.F. Triple Sec has a very "clean" natural orange flavor, without any "chemical" aftertaste, but also lacks the slightly bitter finish of most triple secs and curacaos (from the peels). If you like that bitter note, a little Fee Bros Orange Bitters fixes it nicely.)

Edit: You may dispense with the 1/4 oz. sweetener, if you like your Margarita a little on the tart side. After trying both ways, I think I prefer it less sweet.

Splash bitters into empty Old Fashioned glass. Shake other ingredients with ice, pour into glass.

The Fee Brothers bitters have a very intriguing cinnamon note - quite different from Angostura - that made this drink require an excessive amount of, uh, evaluation.
_________________"The rum's the thing..."

Thanks for starting this post. We recently have gone 'Paleo' and have been thinking about how to deal with Tiki drinks that seem to always be too carby.

I wish Trader Tiki would make some sugar free syrups. (His sugared ones are very good.) I know he is probably too busy trying to make his sugared line known and profitable, but hopefully some day. Maybe even some bars will offer some options. (Dreaming I know.)

On 2011-08-09 15:09, MikeyTiki wrote:Maybe even some bars will offer some [low-carb] options. (Dreaming I know.)

I talked to someone in sales, at Monin, about an error in my order. After resolving the problem (very much in my favor - great customer service!), we were talking about why I was interested in the sugar-free syrups (low-carb cocktails). He mentioned they've had a growing number of bars ordering some sugar-free syrups, in order to offer a selection of low-carb mixed drink options in their menus. So, slowly, your dream is coming true!

If only Monin had a sugar-free version of all their flavoring syrups. They have over a 100, many of which could replace our common liqueurs.
_________________"The rum's the thing..."